Pistachio Honey Cake with Pomegranate Icing

Welcome to our culinary corner, where the delightful aroma of fresh ingredients, the art of baking, and the magic of sweet indulgence come together.

Today, we have a special treat in store for you as we unveil a recipe that’s sure to tickle your taste buds and fill your kitchen with an enchanting blend of flavors and scents.

We’ll be sharing the secret to a dessert that’s nothing short of a sweet symphony – a Pistachio, Honey, and Pomegranate masterpiece that’ll leave your senses delighted and your guests begging for more. Join us on this journey into the world of flavors and aromas as we walk you through the steps of creating this delectable masterpiece.

Are you ready to embrace the magic of pistachios, the sweetness of honey, and the tang of pomegranate? Let’s dive into this culinary adventure together!

Preparation & Cooking time: 120 minutes

Ingredients

2 Cups of Unsalted Pistachios
2 Cup of All Purpose Flour
2 Cup of Oat Milk
1 Cup of Sugar
1 Cup of Powdered Sugar
1 Pomegranate
5 Eggs
6 Tbs of Organic Honey infused with Vanilla from Nev
2 Tsp of Baking Powder
1 Tsp of Salt

The recipe

Preheat the Oven: Set your oven to 350°F.
Prepare the Cake
1. Begin by combining the flour with the baking powder and the salt in a medium sized bowl. Set aside.
2. In another bowl, whisk the eggs and the sugar until it creates bubbles
3. Incorporate the egg preparation with the dry ingredients, mix until everything is combined.
4. Ass 1 cup of milk and 4 tbs of Organic Honey infused with Vanilla from Nev. Continue mixing until you get a smooth batter.
5. Grind down the pistachio. Don’t grind them too much you want them to have different sizes from powder to almost whole.
6. Add the pistachios to the batter and mix one more time.
7. Pour the preparation into a loaf pan and bake for 45 minutes
Prepare your Pomegranate Icing:
1. Extract the juice from 1 pomegranate and reserve the seeds on the side.
2. Combine the juice with the powdered sugar and whisk until well combined.
3. Pour the preparation and bring to boil.
4. When the preparation almost caramelize, add the remaining milk little by little. Continue whisking as you incorporate it so the preparation thicken.
5. Add half the pomegranate seeds and continue to cook at low heat.
6. Reserve on the side when the icing has the consistency you want.
The Montage:
1. When the cake is cooked, remove it from the oven and let it chill to room temperature.
2. Pour the icing onto the cake
3. Top with some grinded pistachio if you have any leftover as well as the rest of the fresh pomegranate
4. Let is cool down before eating!
Enjoy!